Pumpkin Chia Muffins

Pumpkin Chia Muffins Free Spirited SistersLooking for a clean muffin recipe with a veggie hit to boot? Here it is! These Pumpkin Chia Muffins are so soft and delicious and just make you feel happy. If you don’t have pumpkin on hand, you can replace it with banana or any other fruit you like. I make a weekly batch and put them in the freezer for snacks and to pop into lunch boxes. Give them a try…you won’t be disappointed!

Pumpkin Chia Muffins

Course Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Katie Dow


  • 2 cups wholemeal self-raising flour
  • 1 Tbsp cinnamon
  • 2 Tbsp chia seeds
  • 1 cup milk
  • 1 1/2 cups pumpkin steamed, mashed
  • 1 egg
  • 1/4 cup coconut oil melted
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract


  1. Preheat oven to 180/350 degrees.

  2. Chop pumpkin and steam until tender. Mash with a fork.

  3. Combine pumpkin, milk, egg, syrup, vanilla and chia seeds in a bowl. Allow chia seeds to soak for a couple of minutes.

  4. Combine flour and cinnamon in a separate bowl and make a well in the centre.

  5. Add wet mix to dry mix and stir to combine. Add the melted coconut oil and stir through.

  6. Spoon mixture into a greased 12-hole muffin tin and bake in the oven for 20 minutes.

  7. When the muffins are brown on top, check they are cooked through with a skewer or fork. If not, bake a little longer.

  8. Leave in tin for 5 minutes then remove and place on a rack to cool.

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